BBQ Shrimp Skewers

Every summer I make a my Kansas City Style BBQ Sauce several times to use over chicken, pulled pork, or whatever I feel like grilling. Last week, I used it on shrimp skewers inspired by an appetizer we had while taking a day trip out East. My husband loved it, and insisted I remake it and share it with you here. It was served with guacamole, and he loved the combination, so I recreated it with my guacamole recipe on the side and he LOVED it (calories below are for shrimp skewers only, guacamole is extra). Super easy, and the BBQ sauce makes enough for several recipes. Of course, if you prefer to buy jarred BBQ, that would work fine also.

Wow! Change your name from Anonymous to ungrateful. I'd love to see all your recipes posted here…keep your snarky comments to yourself or start your own blog. I completely agree that these quick ideas are super useful.

Well I for one freaking love this idea and as I just happen to have made your crockpot BBQ for the Fourth and need something simple today, this is perfect and I would have never thought of it. So thank you.

Do you have any advice on cooking these delicious-looking skewers on a stove or in an oven? I live in a tiny NYC apartment and don't have a grill :(, but I realllly want to make these!! Looks so yummy.

Alexa – I had to improvise one night when my grill ran out of propane at the last minute and I made similar shrimp skewers in my toaster oven (I have a large Breville one) which I know sounds crazy, but they were delicious. I kept basting them with the extra sauce frequently to keep them from getting dry. Turned out really well.

Laura, it really depends on your grill and flame. I wouldn't go by the time, instead check them when they turn opaque and take them off as soon as they are no longer pink in the center. My flame was a little lower here to avoid burning the sticks, so use your judgement.

Thank you Gina! Your recipes are consistently good and I appreciate one that is a bit easier on these 107 degree days we are having here in CA. I am afraid you have spoiled me for all others. I will not even consider a recipe that doesn't have the nutritional breakdown already done for me. I can't wait to try this BBQ sauce on chicken for company I am having over tomorrow night!

This is a wonderful recipe. I do urge you and all your readers to buy Wild Caught Gulf Shrimp from Alabama or Mississippi or any wild caught shrimp — off the coasts of Texas, Georgia, or Florida, as well. If you research farm raised shrimp, you will understand. Plus, our coasts and our country need for us to do this. Thanks all.

I have a question…Every time I grill seafood (shrimp or scallops), they tend to end up chewy. I *think* I'm grilling to just opaque and maybe a little beyond, but is there another trick to getting them tender? Or do I really just have to catch them at the right time? …. sorry, I'm a bad fish/seafood griller! 🙂

Welcome!

Hi, I’m Gina Homolka, a busy mom of two girls, author and recipe developer here at Skinnytaste.com. My food philosophy is to eat seasonal, whole foods and maintain good portion control (everything in moderation!).